Overnight Lemon Country Coffee Cake

I have not tried this yet, but am posting for safe keeping. I found this on a bag of Martha White all purpose flour.

• Ready In: 50 mins
• Serves: 15

Ingredients

• Coffee Cake

• 1⁄2 cup margarine or 1⁄2 cup butter, softened
• 1  cup sugar
• 2  eggs
• 2 (6 ounce) containers lemon yogurt
• 2  teaspoons  grated lemons, rind of
• 2 1⁄3 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking soda

• Topping

• 1⁄3 cup all-purpose flour
• 3  tablespoons  firmly packed brown sugar
• 1⁄2 teaspoon cinnamon
• 3  tablespoons butter or 3  tablespoons margarine

• Glaze

• 1⁄2 cup powdered sugar
• 1 -2  teaspoon milk

Directions

1. Spray bottom only of a 13x9 inch pan with nonstick cooking spray.
2. In large bowl, combine butter and sugar; beat until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Add yogurt and lemon peel; beat well.
5. Add flour, baking powder, salt and baking soda; beat at low speed until smooth.
6. Spread batter in sprayed pan.
7. Cover; refrigerate 8 hours or overnight.
8. When ready to bake, let coffee cake stand at room temperature while heating oven to 350 degrees and preparing topping.
9. To prepare topping, in small bowl combine all topping ingredients; mix well.
10. Sprinkle topping over coffee cake.
11. Bake at 350 degrees for 30 to 40 mins or until toothpick inserted in center comes out clean.
12. Cool 15 mins.
13. in small bowl, combine glaze ingredients.
14. Drizzle glaze over warm coffee cake.
15. Serve warm.